SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
9 inspections
ROUTINE - CRITICAL CONTROL POINT
Aug 27, 2026
Approved - Minor Violations
4 recorded violations
notedCode 6.4(D)(1)Cleaning and sanitizing
Official wording
6.4(D)(1) - Cleaning Ventilation Systems- Nuisance and Discharge
Inspector’s notes
Intake and exhaust air ducts are a source of contamination by dust, dirt, and other materials.
Observed a buildup of dust on the HVAC vents in the kitchen area.
Ensure the HVAC vents are cleaned more frequently and maintained clean.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
4.1(LL) - Food equipment - certification and classification
Inspector’s notes
Food equipment was not commercially approvable by an recognized testing agency.
Observed a non-commercial microwave used in the kitchen.
Ensure all food equipment is commercially approved.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
4.5(D) - Nonfood-contact surfaces - cleaning frequency
Inspector’s notes
Nonfood-contact surfaces are not cleaned frequently enough.
Observed a buildup of residue and food debris on the outside surfaces of food containers throughout the kitchen.
Ensure the outside surfaces of food containers are cleaned more frequently and maintained clean.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
The physical facilities are not cleaned as often as necessary to keep them clean.
Observed a buildup of residue and food debris on the walls and floors in the kitchen area.
Ensure the walls and floors in the kitchen area are cleaned more frequently and maintained clean.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Official record from Cincinnati Health Department, Aug 27, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Jan 14, 2026
Approved - Minor Violations
4 recorded violations
notedCode 4.5(D)Cleaning and sanitizing
Official wording
4.5(D) - Nonfood-contact surfaces - cleaning frequency
Inspector’s notes
Nonfood-contact surfaces are not cleaned frequently enough.
1. Observed debris accumulation in hood compartments. Clean hood compartments more frequently.
2. Observed debris accumulationon the floor. Clean floor more frequently.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Ready-to-eat, TCS food was not discarded by the date mark, or was undated and not discarded or was not discarded when the date mark exceeded the required time/temperature combination.
Observed various items out of date in reach in fridge. Items were voluntarily thrown out. +COS
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
3.2(C)(1)(a) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation
Inspector’s notes
Ready-to-eat food was not protected from cross-contamination by raw animal food.
Observed raw chicken was stored over noodles in reach in fridge. Chicken was moved. +COS
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
3701-21-03 - Approval of Facility Layout and Equipment Specifications
Inspector’s notes
Facility constructed, remodeled, or equipment installed without prior written approval from the licensor.
Observed propane cooking equipment installed without prior approval from license. Discussed with operator that equipment needs to be approved by building department and provided contact information.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
Official record from Cincinnati Health Department, Jan 14, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Sep 4, 2025
Approved - Violations Abated
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Sep 4, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Aug 19, 2025
Not In Compliance
4 recorded violations
notedCode 3.4(J)Other
Official wording
3.4(J) - Conducting Special Process without a Required Variance
Inspector’s notes
The license holder did not obtain a required variance from ODH or ODA.
Observed duck drying at room temperature at 75°F for 2 hours per PIC. Discussed with PIC that a variance is needed prior to conducting the process. Drying process was stopped and duck was immediately cooked. Discontinue process until proper variance is obtained.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3.4(F)(1)(b) - VI. Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Cold Holding
Inspector’s notes
TCS foods were being held at temperatures >41° F.
Observed cut cabbage holding at 59.7°F and pork belly at 65°F in two door prep refrigerator overnight. Items were voluntarily discarded. +COS
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
4.4(A)(2) - Equipment - Good Repair and Proper Adjustment
Inspector’s notes
Equipment components were not intact, tight or properly adjusted.
Two door prep refrigerator was not maintaining TCS foods below 41°F. Do not place TCS foods back into unit until it can be ensured that they will be maintained below 41°F.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
3701-21-03 - Approval of Facility Layout and Equipment Specifications
Inspector’s notes
Facility constructed, remodeled, or equipment installed without prior written approval from the licensor.
Observed propane cooking equipment installed without prior written approval from licensor. Discussed with operator that equipment needs to be approved or removed from facility. +REPEAT
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
Official record from Cincinnati Health Department, Aug 19, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Jan 29, 2025
Approved - Minor Violations
6 recorded violations
notedCode 2.2(C)Handwashing
Official wording
2.2(C) - III. Preventing Contamination by Hands - Hands and arms - When to Wash
Inspector’s notes
Food employee(s) did not wash hands in situations that specifically require them to do so.
Observed food employee not wash hands after washing dishes. Food employee washed hands.
COS
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
3.4(J) - Conducting Special Process without a Required Variance
Inspector’s notes
The license holder did not obtain a required variance from ODH or ODA.
Observed duck drying at 60°F at ambient temperature for 2 hours per PIC. Food employee started cooking duck at time of inspection. Discontinue process until variance is approved.
COS
In plain English
An issue that does not fit the common categories. Check the official wording for details.
6.4(N)(1) - Maintaining premises: unnecessary items and litter.
Inspector’s notes
There are unnecessary or nonfunctional items and /or litter on the premises.
Observed unnecessary items stored in back area of facility.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
notedCode 6.3(C)(2)Permits, training, and postings
Official wording
6.3(C)(2) - Employee Accommodations-Designated Areas
Inspector’s notes
Lockers or other suitable facilities are located in an area where contamination of food, equipment, utensils, linens, or single-service or single-use articles can occur.
Observed employee beverage on prep table and beverage stored over food.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
3701-21-03 - Approval of Facility Layout and Equipment Specifications
Inspector’s notes
Facility constructed, remodeled, or equipment installed without prior written approval from the licensor.
Observed unapproved burner used under stove.
REPEAT
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
3701-21-03 - Approval of Facility Layout and Equipment Specifications
Inspector’s notes
Facility constructed, remodeled, or equipment installed without prior written approval from the licensor. Observed burner used under hood that was not approved by licensor. Plan review application can be found on city of Cincinnati Health Department website.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
Single-service or single-use articles or cleaned and sanitized utensils were not handled, displayed, and dispensed so that contamination of food-and lip-contact surfaces is prevented. Single use forks were on table with food and lip contact surfaces up.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3.4(A) - VI. Time/Temperature Controlled Safety Food - Frozen food storage, temperature / time control, TCS
Inspector’s notes
Foods in frozen storage exhibit signs of thawing or refreezing. Observed food in two door freezer that was not frozen solid.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Lockers or other suitable facilities are located in an area area where contamination of food, equipment, utensils, linens, or single-service or single-use articles can occur. Observed hooks for employee items above vegetable cutter. PIC said that vegetable cutter is not in use. Discussed removing vegetable cutter from under hooks.
Observed phone on prep table. Phone was removed. Ensure prep table is properly sanitized.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Wiping cloths are not being air-dried in a location or manner that prevents contamination of food, equipment, utensils, linens, or single-service or single-use articles, or the wiping cloths. Observed wiping cloths hung up on the corners of bakers rack that had cleaned equipment on it. Wiping cloths were moved.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Official record from Cincinnati Health Department, Aug 16, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Feb 13, 2024
Not Abated
5 recorded violations
notedCode 3717-1-04.8(E)(1)Contamination
Official wording
"3717-1-04.8(E)(1) - Violation - Equipment, linens, single-service items-storage. Cleaned equipment or utensils, laundered linens, or single-service or single-use articles are not stored in a clean, dry location, protected from contamination."
Inspector’s notes
"Observed cutting boards stored on top of prep sink during use. PIC said they would be recleaned and sanitized prior to use."
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
notedCode 3717-1-02.3(C)Employee health and hygiene
Official wording
"3717-1-02.3(C) - Violation - Hair restraints, effectiveness Food employee(s) did not have their hair effectively restrained."
Inspector’s notes
"Observed food employees that did not have their hair restrained by wearing a hair covering."
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
"3701-21-03 - Violation - Approval of Facility Layout and Equipment Specifications Facility constructed, remodeled, or equipment installed without prior written approval from the licensor."
Inspector’s notes
"Observed unapproved equipment under hood."
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
"3717-1-06.3(C)(1) - Violation - Facilities: Employee accommodations: Location Areas designated for employees to eat, drink, and use tobacco are located so that food, equipment, linens, and single-service and single-use articles are not protected from contamination."
Inspector’s notes
"Observed employee phone on cutting board. Employee phone was removed. Ensure cutting board is cleaned and sanitized prior to use."
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
"3717-1-04.8(F) - Violation - Storage-prohibitions. Cleaned and sanitized equipment, utensils, laundered linens, or single-service or single-use articles were stored in a prohibited area."
Inspector’s notes
"Storage-prohibitions.
Cleaned and sanitized equipment, utensils, laundered linens, or single-service or single-use articles were stored in a prohibited area (mechanical room)."
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Official record from Cincinnati Health Department, Feb 13, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Oct 5, 2023
Abated
5 recorded violations
notedCode 3717-1-03.4(G)(1)Food source and labeling
Official wording
"3717-1-03.4(G)(1) - Violation - RTE TCS, date marking, food prepared in facility Refrigerated, ready-to-eat, TCS food that is prepared in the food facility and held refrigerated for more than 24 hours is not properly date marked."
Inspector’s notes
"Violation has been abated"
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
"3717-1-02.2(D) - Violation - Hands and arms-where to wash (handwashing) Food employee(s) were not washing hands in a handwashing sink."
Inspector’s notes
"Violation has been abated"
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
notedCode 3717-1-03.2(M)(2)(a)Cleaning and sanitizing
Official wording
"3717-1-03.2(M)(2)(a) - Violation - Wiping cloths-use limitation Wet wiping cloth was not maintained in a sanitizer solution between uses."
Inspector’s notes
"Violation has been abated"
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
"3717-1-03.2(T) - Violation - Food preparation-preventing contamination Food is not protected from environmental sources of contamination during preparation."
Inspector’s notes
"Violation has been abated"
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
"3717-1-04.8(E)(1) - Violation - Equipment, linens, single-service items-storage. Cleaned equipment or utensils, laundered linens, or single-service or single-use articles are not stored in a clean, dry location, protected from contamination."
Inspector’s notes
"Violation has been abated"
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
Official record from Cincinnati Health Department, Oct 5, 2023 · Original Source
ROUTINE - STANDARD INSPECTION
Sep 27, 2023
Not Abated
10 recorded violations
notedCode 3717-1-03.4(G)(1)Food source and labeling
Official wording
"3717-1-03.4(G)(1) - Violation - RTE TCS, date marking, food prepared in facility Refrigerated, ready-to-eat, TCS food that is prepared in the food facility and held refrigerated for more than 24 hours is not properly date marked."
Inspector’s notes
"OBSERVATION: Observed rice and noodles that were not date marked.
CORRECTIVE ACTION: PIC date marked items. Discussed with PIC that refrigerated, ready to eat foods need to be date marked and discarded when past the 7 day period."
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
notedCode 3717-1-06.4(B)(1)Cleaning and sanitizing
Official wording
"3717-1-06.4(B)(1) - Violation - Facilities: Cleaning: Frequency The physical facilities are not cleaned as often as necessary to keep them clean."
Inspector’s notes
"Observed grease build up on hood."
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
"3701-21-03 - Violation - Approval of Facility Layout and Equipment Specifications Facility constructed, remodeled, or equipment installed without prior written approval from the licensor."
Inspector’s notes
"Observed propane cooker used under hood. Discussed with PIC that facility needs to discontinue use of unit and that it would be referred to fire department. Changes to facility or equipment need to be approved in writing by licensor prior to being made."
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
"3717-1-03.2(T) - Violation - Food preparation-preventing contamination Food is not protected from environmental sources of contamination during preparation."
Inspector’s notes
"Observed facility drying cooked geese by hanging them on prep table and having floor fan blow air on them. Discussed with PIC the potential for them to become contaminated when dried in this manner."
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
notedCode 3717-1-02.3(C)Employee health and hygiene
Official wording
"3717-1-02.3(C) - Violation - Hair restraints, effectiveness Food employee(s) did not have their hair effectively restrained."
Inspector’s notes
"Observed food handler that did not have hair restrained by wearing a hair restraint while handling exposed food."
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
notedCode 3717-1-03.2(M)(2)(a)Cleaning and sanitizing
Official wording
"3717-1-03.2(M)(2)(a) - Violation - Wiping cloths-use limitation Wet wiping cloth was not maintained in a sanitizer solution between uses."
Inspector’s notes
"Wiping cloths-use limitation
Wet wiping cloths were observed not maintained in a sanitizer solution between uses."
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
"3717-1-04.8(E)(1) - Violation - Equipment, linens, single-service items-storage. Cleaned equipment or utensils, laundered linens, or single-service or single-use articles are not stored in a clean, dry location, protected from contamination."
Inspector’s notes
"Observed cutting board for prep top refrigerator that was stored sitting on floor. Per PIC, it is re-sanitized prior to use. Discussed with PIC ensuring that cleaned equipment is stored at least 6"" off of floor. Cutting board needs to be cleaned and sanitized prior to use."
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
"3717-1-02.2(D) - Violation - Hands and arms-where to wash (handwashing) Food employee(s) were not washing hands in a handwashing sink."
Inspector’s notes
"OBSERVATION: Observed PIC washing hands in three compartment sink.
CORRECTIVE ACTION: Discussed with PIC that hands should not be washed in three compartment sink and that they need to be washed in a designated hand washing sink."
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
notedCode 3717-1-05.1(S)(2)Water, plumbing, and sewage
Official wording
"3717-1-05.1(S)(2) - Violation - Plumbing system-maintained in good repair Plumbing system is not maintained in good repair."
Inspector’s notes
"Observed drip from three compartment sink plumbing."
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
"3717-1-06.4(A) - Violation - Facilities: Maintenance: Good repair The physical facilities were not maintained in good repair."
Inspector’s notes
"Observed floor under reach in refrigerator that was sunken.
Observed duct tape used to hold electric cord to floor.
Observed missing ceiling tiles in area between hood and dry storage."
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.